Olive Oil Deviled Eggs
Olive Oil Deviled Eggs
Meat and Poultry
Ingredients
- 12 eggs
- 1/2 cup Fustini's Delicate SELECT olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 tablespoon capers
- 2 teaspoon lemon juice
- pinch of cracked black pepper
- pinch of paprika
- fresh dill for garnish
Directions
- Fill a large pot halfway with water and bring to a boil over high heat. Once the water is boiling, carefully place eggs into the pot, and cook eggs for 10 minutes. Once cooked, drain and rinse eggs under cold water.
- Remove the eggshells and split each egg in half length-wise. Remove the yolks from each egg half and place the yolks in the bowl of a food processor. Add olive oil, mustard, salt, capers, and lemon juice to the bowl and blend until smooth. Transfer the mixture to a piping bag. Place eggs on a platter or plate and fill each, evenly, with the yolk mixture. Top deviled eggs with pepper, paprika, and fresh dill before serving.
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